Roasted Tomato Basil Soup

Roasted Tomato Basil Soup with fresh herbs, roasted Roma tomatoes, and creamy texture. Perfect comfort food recipe ready in 90 minutes.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Let me tell you about the autumn afternoon that changed my relationship with soup forever. Picture this: I was standing in my grandmother’s Chicago kitchen, watching her transform ordinary Roma tomatoes into liquid gold.

Well… I thought I knew how to make tomato soup until that moment.

The secret wasn’t just in the ingredients. Instead, it was in the patient roasting process that coaxed every ounce of sweetness from those crimson beauties. Moreover, the aroma filling her kitchen that day still haunts my dreams in the best possible way.

You know what happened next? I spent three months perfecting this roasted tomato basil soup recipe. Consequently, I burned exactly four pans and used up my entire basil plant. However, every failed attempt taught me something valuable about building layers of flavor.

This recipe transforms simple ingredients into restaurant-quality comfort food. Furthermore, it serves eight generous portions that freeze beautifully for busy weeknights. Man, oh man… once you taste the difference roasting makes, you’ll never go back to regular tomato soup again.

What Makes This Roasted Tomato Basil Soup Special

This roasted tomato basil soup stands apart from ordinary recipes because of its unique dual-tomato approach. First, we roast fresh Roma tomatoes to concentrate their natural sugars. Then, we combine them with high-quality San Marzano tomatoes for depth and richness.

The roasting process creates caramelized edges that add subtle smokiness. Additionally, fresh thyme and basil create an aromatic foundation that canned soups simply cannot match. Therefore, every spoonful delivers complex flavors that develop during the careful cooking process.

Essential Ingredients (Serves 8)

Smart Shopping Tips for US Grocery Stores

Hunt for Roma tomatoes that feel heavy for their size. Similarly, they should have deep red color without soft spots. Whole Foods and Trader Joe’s typically stock excellent San Marzano tomatoes year-round.

Fresh basil should have vibrant green leaves without dark spots. Moreover, the stems should snap cleanly when bent. Most importantly, avoid wilted or yellowing leaves that indicate age.

Creative Substitutions and Bold Add-ins

For International Readers:

• Replace heavy cream with crème fraîche or coconut cream
• Substitute vegetable stock for chicken stock (vegan option)
• Use any paste tomatoes instead of Roma varieties

Bold Flavor Variations:

• Add 1 tablespoon balsamic vinegar for tangy depth
• Include ½ cup sun-dried tomatoes for intensity
• Swirl in 2 tablespoons pesto before serving
• Top with crispy pancetta for smoky richness

Equipment and Preparation Method

Essential Equipment

You’ll need a large rimmed baking sheet for roasting tomatoes evenly. Additionally, a heavy-bottomed Dutch oven distributes heat perfectly for simmering. An immersion blender creates smooth texture without transferring hot soup.

DIY Alternatives:

• Large pot works instead of Dutch oven
• Regular blender processes soup in batches
• Food processor purees smaller portions safely

Step-by-Step Cooking Instructions

Step 1: Prepare and Roast the Tomatoes

Preheat your oven to 375°F while you prepare the tomatoes. Cut each Roma tomato in half lengthwise, exposing maximum surface area to heat. Next, arrange them cut-side up on your baking sheet.

Drizzle olive oil generously over each tomato half. Then, season with salt and freshly ground black pepper. This initial seasoning penetrates the flesh during roasting.

Roast for exactly 60 minutes until edges caramelize beautifully. Meanwhile, the natural sugars concentrate into jammy sweetness. Let me tell you… your kitchen will smell absolutely incredible during this process.

Step 2: Build the Aromatic Base

Heat remaining olive oil and butter in your Dutch oven over medium-high heat. Once the butter stops foaming, add diced onion and cook for 5 minutes. Consequently, the onion becomes translucent and fragrant.

Add minced garlic, fresh thyme, salt, and pepper to the pot. Stir constantly for one minute to prevent garlic from burning. Well… burnt garlic creates bitter flavors that ruin the entire soup.

Step 3: Layer the Tomato Flavors

Add crushed San Marzano tomatoes, fresh basil, and sugar to the aromatic base. Lower heat to medium-low and simmer for 10 minutes. Therefore, the flavors begin melding into harmonious balance.

The sugar neutralizes natural acidity without making the soup sweet. Furthermore, it enhances the tomatoes’ natural flavors rather than masking them.

Step 4: Combine and Simmer

Pour chicken stock into the pot along with your beautiful roasted tomatoes. Bring mixture to gentle simmer and cook for 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.

During this time, the roasted tomatoes break down completely. Moreover, all flavors marry into rich, complex base that forms your soup foundation.

Step 5: Achieve Perfect Texture

Use your immersion blender to puree the soup until smooth. Alternatively, transfer soup to regular blender in small batches for safety. Oops! I learned this lesson the hard way when hot soup exploded everywhere.

Always leave blender lid slightly ajar when processing hot liquids. Additionally, cover opening with kitchen towel to prevent dangerous splattering.

Step 6: Finish with Cream

Return pureed soup to pot over low heat. Slowly stir in heavy cream until completely incorporated. Taste and adjust seasoning as needed with salt and pepper.

Never boil soup after adding cream to prevent curdling. Instead, keep temperature just below simmering point for smooth, velvety texture.

Professional Tips from Master Chefs

Julia Child always emphasized patience when building soup bases. Similarly, Thomas Keller advocates for proper seasoning at each cooking stage rather than correcting at the end.

My Biggest Cooking Mistake: I once rushed the roasting process at 450°F instead of 375°F. Consequently, the tomatoes burned on edges while remaining raw inside. Always trust the timing and temperature for best results.

Expert Tips and Creative Variations for the Perfect Roasted Tomato Basil Soup

Pro Techniques for Restaurant Results

Double-strain your finished soup through fine-mesh sieve for silky texture. Additionally, this removes any remaining herb pieces or tomato skins that escaped blending.

Bloom your dried herbs in warm oil before adding wet ingredients. Therefore, their essential oils release maximum flavor throughout the cooking process.

Regional American Variations

Southern Style: Add 1 teaspoon smoked paprika and finish with buttermilk instead of cream California Fresh: Include roasted red peppers and top with avocado slices New England Comfort: Stir in cooked lobster meat and serve with oyster crackers Southwestern Heat: Add diced jalapeños and finish with Mexican crema Midwest Hearty: Include cooked ground Italian sausage and serve with grilled cheese

Storage and Make-Ahead Instructions

Freeze soup in portions without cream added. Then, stir in fresh cream when reheating for best texture and flavor retention.

Roasted Tomato Basil Soup Perfect Pairing Suggestions

This roasted tomato basil soup pairs beautifully with crusty sourdough bread or classic grilled cheese sandwiches. Moreover, it complements our creamy chicken sausage orzo for heartier meals.

For elegant dinner parties, serve alongside our easy Italian grinder sliders as sophisticated comfort food combination. Additionally, consider pairing with crisp white wine or light red varieties.

Homemade Herb Croutons

Transform day-old bread into restaurant-quality croutons that elevate every bowl. Cut bread into small cubes and toss with olive oil, minced garlic, and fresh basil.

Bake at 400°F for exactly 7 minutes until golden and crispy. Consequently, these aromatic croutons add textural contrast that makes ordinary soup extraordinary.

Roasted Tomato Basil Soup FAQs

The Perfect Autumn Comfort

This roasted tomato basil soup transforms ordinary ingredients into extraordinary comfort food that warms both body and soul. Furthermore, it captures the essence of late summer’s tomato harvest in every spoonful.

Serve this soup during Thanksgiving week alongside our marry me chicken soup for ultimate comfort food spread. Additionally, it makes thoughtful gifts when jarred and shared with neighbors during holiday season.

The recipe yields generous portions that freeze beautifully for busy weeknight dinners. Moreover, it tastes even better the next day as flavors continue developing overnight.

Share your roasted tomato basil soup creations on social media and tag us @TastyAtHome. We absolutely love seeing your family gathered around steaming bowls of homemade comfort.

Try pairing this soup with our Chinese beef and broccoli for fusion dinner parties, or serve alongside our creamy chicken and rice for ultimate comfort combination.

What memories will this roasted tomato basil soup create in your kitchen? The beauty of homemade comfort food lies not just in its flavors, but in the love stirred into every pot.

Roasted Tomato Basil Soup

This roasted tomato basil soup transforms simple ingredients into restaurant-quality comfort food through patient roasting that caramelizes natural sugars. Combining roasted Roma tomatoes with San Marzano tomatoes creates complex depth, while fresh herbs and cream deliver velvety richness in every spoonful.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Roasting Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Soup

Cuisine American

Servings 8 servings

Calories 180 kcal

Equipment

• Large rimmed baking sheet
• Dutch oven or large pot
• Immersion Blender
• Fine-Mesh Sieve

Ingredients

  

Main Ingredients

• 9 large Roma tomatoes sliced lengthwise
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion diced
• 4 cloves garlic minced
• 1 tablespoon fresh thyme minced
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 28 oz can San Marzano tomatoes crushed
• 1 cup fresh basil roughly chopped
• 1 tablespoon sugar
• 2 cups chicken stock
• ⅔ cup heavy cream

Instructions

 

• Preheat oven to 375°F. Spread tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper.
• Roast tomatoes for 1 hour until edges caramelize. Remove from oven and set aside.
• Heat 2 tablespoons oil or butter in a large pot or Dutch oven over medium-high heat.
• Add onion and sauté for about 5 minutes until translucent.
• Stir in garlic, thyme, salt, and pepper. Sauté for another minute.
• Add crushed tomatoes, basil, and sugar to the pot. Lower heat and simmer for about 10 minutes.
• Add stock and roasted tomatoes to the pot. Simmer for 30 minutes, stirring occasionally.
• Use an immersion blender to purée the soup, or carefully transfer to a blender in batches. Return soup to pot.
• Stir in heavy cream and adjust seasoning as needed.
• For mini croutons: Cut bread into small cubes, toss with oil, diced garlic and basil, then bake at 400°F for 7 minutes. Serve soup topped with croutons.

Notes

Double-strain soup through fine-mesh sieve for silky texture. Freeze soup without cream for up to 3 months – add fresh cream when reheating. Never boil soup after adding cream to prevent curdling. For best flavor, use San Marzano tomatoes and fresh herbs.

Keyword basil soup, comfort food, fall recipes, roasted tomato soup